Ingredients:
6 Thick pork chops with or without bone
1 Medium acorn squash
1 Medium Zucchini
3/4 teaspoon Salt
2 tablespoons Margarine, melted
3/4 cup Brown sugar
3/4 teaspoon Kitchen Bouquet
1 tablespoon Orange juice
1/2 teaspoon Orange peel, grated
Directions:
Trim excess fat from pork chops. Cut each squash and zucchini into cubes; remove seeds if you wish. Arrange 3 chops on bottom of crockpot. Place all squash slices on top; then another layer of three remaining chops. Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on low 6-8 hours or until done. Serve one or two slices of squash with each pork chop.
Recipe By The Gourmet Mom
Lisa Montalva
